Orange-grilled scallops with mint and tomatoes
0
Points®
Total time: 35 min • Prep: 30 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Serve these scallop skewers with rice to soak up the juice from the deliciously refreshing tomato-orange salad. You can marinate the scallops up to 2 hours ahead, then quickly grill them off when dinnertime comes. Chunks of chicken breast or firm-fleshed fish, such as haddock or grouper, make excellent substitutions for the scallops.
Ingredients
Orange
6 large, navel
Uncooked scallops
1 pound(s)
Peppermint leaves
3 Tbsp, chopped
Tomato
4 medium, very ripe, chopped
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Instructions
1
Using a grater (or zester), grate enough peel from 2 oranges to yield 2 tablespoons of zest; put 1 tablespoon in each of 2 medium bowls.
2
Peel remaing 4 oranges, remove pits and cut segments into 1/2-inch chunks. Add chunks to one bowl of zest, cover and refrigerate until needed.
3
Squeeze juice from zested oranges and add it to the remaining bowl of zest. Stir in scallops and 1 1/2 tablespoons of mint; cover and refrigerate at least 30 minutes and up to 2 hours.
4
Prepare coals for grill.
5
Add tomatoes and remaining mint to the orange chunks; season to taste with salt and pepper.
6
Thread scallops evenly onto 4 wooden skewers and grill until done, about 5 minutes. Spoon 1/4 of the tomato salad onto each of 4 plates and top with a skewer of scallops. (Note: Soak skewers in water for 30 minutes before using to prevent burning.)
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